Vegan Cheese Sauce
Vegan • Gluten-Free • Sugar-Free • Nut-Free
O. M. G. You guys this vegan cheese sauce is da bomb! I’ve been making this for YEARS, and to be honest I can’t believe I’ve never shared this before. It was basically 4 years in the making. My recipe is scribbled on a tattered, printed piece of paper, covered in stains and splauches from cooking. With annotations in pencil, and different colors of ink from the modifications I’ve made over the years. I think that’s the sign of a good recipe. Its one of those things that just makes everything better. Like chocolate… and soy lattes…
Its made completely from vegetables, has no nuts in it, and no weird ingredients. Now it does have coconut oil in it, which is good for you, and at the end of the day this is still healthier and lower in fat than dairy cheese and those jars of florescent orange processed junk.
This is super easy to make and requires about 20 minutes, however, if you’re short on time you can cook the veggies in a pressure cooker and have this ready in about 10. It does make a large batch, which is good because you’ll want to put this on everything. I’m not joking. Its great for dipping tortilla chips. Stuffed into burritos or taquitos. Poured over nachos. Drizzled over tacos. Spooned over steamed veggies like broccoli. Stirred into tofu scramble. Folded into boiled macaroni for a really quick mac & cheese. But one of my favorite uses for it? To top pizza! Yup, ever once and a while we order vegan pizza, either with vegan cheese or just cheese-less and pour this over top. Its so good! You’ll never want to eat pizza any other way.
Blend up a batch and try it for yourself! I promise, it’ll become a regular in your kitchen and you’ll use in on everything!
- 2 cups potatoes, washed, peeled, and diced *See notes
- 2 cups carrots, sliced
- 1 cup onion, diced
- 2 garlic cloves
- 1½ cups water
- ⅓ cup coconut oil
- ½ cup nutritional yeast flakes **See notes
- Juice of 1 lemon
- 1½ teaspoons kosher salt
- ½ teaspoon dry mustard powder
- ½ teaspoon smoked paprika
- In a medium pot, combine the potatoes, carrots, onions, garlic, and water.
- Cover and bring to a simmer over medium heat. Cook until the vegetables are tender and can easily be smashed with a fork, about 15 minutes.
- Add the remaining ingredients to a blender while cooking the vegetables.
- Once cooked strain the water from the vegetables into a measuring cup, and set aside.
- Add the vegetables to the blender and puree until smooth, adding the cooking water until the desired thickness has been achieved. This will continue to thicken as it cools.
- Use immediately or cool and refrigerate for up to 1 week. Reheat leftovers gently over medium-low heat, or in the microwave.
** Nutritional yeast, which is different from baker's yeast can be found in the health food section of your supermarket on in bulk at most bulk stores. It has a nutty/cheesy flavor to it and is great sprinkled on foods just as you would cheese. It's also a natural source of vitamin B-12. It isn't terribly expensive at 5-6$ per container, which will last you for months, and several batches of vegan cheese.
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